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Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.8 from 56 reviews

This Peanut Butter Chocolate Layer Cake is a decadent dessert featuring moist chocolate cake layers layered with creamy peanut butter frosting, chopped Reese’s candies, and finished with a rich chocolate ganache drip. Perfect for celebrations, it combines classic chocolate and peanut butter flavors for a crowd-pleasing treat that serves 12.

Ingredients

Scale

Chocolate Cake

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

Peanut Butter Frosting

  • 2 cups (448g) unsalted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90-105ml) water or milk
  • Pinch of salt

Decoration and Ganache

  • 6 Reese’s, chopped
  • 8 Reese’s, cut in half
  • Crumbled Reese’s (amount as desired for topping)
  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream

Instructions

  1. Make the chocolate cake layers: Preheat your oven to 350°F (176°C). Grease and line the bottom of three 8-inch cake pans with non-stick spray and parchment paper. This ensures the cakes will release easily after baking.
  2. Combine dry ingredients: In a large mixer bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Mix wet ingredients: In a separate medium bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk until smooth.
  4. Make the batter: Pour the wet ingredients into the dry ingredients and beat until fully combined. Gradually add the hot water while mixing on low speed to create a smooth, pourable batter. Scrape down the bowl sides to incorporate all ingredients evenly.
  5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool for 2-3 minutes in the pans, then transfer to wire racks to cool completely.
  6. Make the frosting: In a large bowl, beat the softened butter and peanut butter together until creamy and smooth. Add half of the powdered sugar and mix until smooth, then add 3 tablespoons of water or milk. Mix again until smooth. Add the remaining powdered sugar and continue mixing. Finally, add the remaining water or milk plus a pinch of salt, adjusting consistency as needed to keep the frosting thick yet spreadable.
  7. Level cake layers: Using a large serrated knife, carefully trim the tops of the cooled cake layers to create flat, even surfaces. This helps the cake stack neatly without tilting.
  8. Assemble the cake – first layer: Place one cake layer on your serving plate or cake board. Spread about 1 cup of peanut butter frosting evenly over the top. Sprinkle half of the chopped Reese’s candies over the frosting and gently press them in. Spread a thin layer of frosting over the candies to help the next layer stick.
  9. Assemble the cake – second layer: Place the second layer on top. Repeat frosting and chopped Reese’s as with the first layer, pressing the candies gently into the frosting, then spreading a small amount of frosting on top.
  10. Add the final cake layer: Place the third cake layer on top, then apply a thin crumb coat of frosting around the entire cake to seal in crumbs. Chill briefly if needed.
  11. Finish frosting the cake: Use about 1 cup of frosting to cover the top of the cake and smooth it out evenly. Frost the sides carefully following a smooth cake technique, stopping just before final smoothing with a paper towel, as the textured pattern will suffice. Create decorative stripes around the cake with an offset spatula for a professional finish.
  12. Prepare the chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Microwave the heavy cream just until it begins to boil, then pour over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
  13. Apply ganache drip: Use a squeeze bottle or spoon to drizzle the ganache around the edges of the cake, allowing it to drip naturally. Pour the remaining ganache over the top and smooth with an offset spatula for an even finish. Let ganache set for about 10 minutes.
  14. Decorate the cake: Pipe swirls of the remaining peanut butter frosting on top using a piping bag fitted with a closed star tip (such as Ateco 844, Wilton 2D, or 1M). Garnish with halved Reese’s and crushed Reese’s bits for a festive look.
  15. Chill and serve: Refrigerate the cake until ready to serve. Bring to room temperature for the best flavor and texture. This cake is ideal to enjoy within 3-4 days.

Notes

  • Use room temperature ingredients for better mixing and batter consistency.
  • You can substitute milk with a non-dairy alternative if desired, but this may affect flavor and texture.
  • Leveling the cake layers ensures stable, even stacking and a professional appearance.
  • Be cautious not to add too much water or milk to the frosting or it may become too thin to hold shape.
  • Allow the ganache to firm slightly before decorating to avoid it running off the cake.
  • This cake is best stored refrigerated but served at room temperature to fully enjoy the flavors and texture.
  • For easier slicing, use a hot knife dipped in warm water and wiped dry between cuts.

Keywords: Peanut Butter Chocolate Cake, Layer Cake, Chocolate Cake, Peanut Butter Frosting, Reese’s Cake, Chocolate Ganache Cake, Party Cake, Celebration Cake

Find it online: https://dylangranv.com/peanut-butter-chocolate-layer-cake-recipe/